Tri-Tip Steak Breakfast Skillet
Tri-Tip Steak Breakfast Skillet
Most breakfast skillets lean on whatever’s leftover in the fridge. This one starts with purpose, and a hot grill.
Breakfast that starts on a hot grate, which is not where most breakfasts start. More of that in our grilling recipes.
Season the tri-tip with garlic salt and black pepper on all sides. Give it at least 30 minutes in the refrigerator, overnight if you have the time. Pull it out 30 minutes before it hits the grate so the meat comes up to temperature evenly. Preheat the grill to 450°F. Sear over direct heat for 5 to 7 minutes on the first side, 8 minutes on the second, you want that crust locked in. Move to indirect heat and cook until the internal temp reaches 130 to 135°F. Medium rare. Rest it at least 10 minutes before you slice. Thin cuts against the grain, then cut down to bite-sized pieces for the skillet.
That’s the foundation. Everything else builds fast.
While the tri-tip rests, start the cast iron. Yukon golds in olive oil over medium-high heat, let them sit without stirring until the edges brown and go crisp, then drain on paper towels. Back to the pan: bell pepper and onion until the onion goes soft and translucent. Add the potatoes and tri-tip. Stir it all together until the skillet looks like what it is, a full meal, not a side.
Preheat the oven to 325°F. Crack six eggs directly over the skillet mixture. Cover with sharp cheddar. Fifteen to 20 minutes in the oven, whites fully set, yolks to your preference, cheese melted into every crack and gap. Finish with sliced avocado and fresh parsley at the table.
Serve straight from the cast iron. No plating needed, the skillet does that work.
This is the breakfast skillet you make when you want the morning to feel like something.
Flavor First.
Tri-Tip Steak Breakfast Skillet
Ingredients
Equipment
Method
- Place tri-tip on a baking sheet and sprinkle with garlic salt and pepper on all sides of the roast. Place in the refrigerator for at least 30 minutes.
- Take meat out of the refrigerator about 30 minutes before grilling.
- Preheat outdoor gas grill to high heat (450°F).
- Place tri-tip directly above the flame and grill for 5-7 minutes on the first side, then flip and grill for an additional 8 minutes to sear the meat and lock in juices.
- Remove from direct heat and place meat on indirect heat and continue cooking until internal temperature reaches 130-135°F (Medium Rare). Remove from the grill and let rest for at least 10 minutes before slicing thinly against the grain. Continue to cut the tri-tip into smaller pieces and then set aside.
- In a skillet, warm half of the olive oil on medium high heat. Once the olive oil begins to smoke, add the potatoes to the skillet stirring frequently. Once the potatoes brown, remove from the stove and place on paper towels to remove excess grease.
- Add the rest of the olive oil to your skillet. Place the bell peppers and onions into the skillet continuing to stir until the onions become translucent. Add the potatoes and tri-tip to your veggies and stir thoroughly. Remove from the stove.
- Preheat the oven to 325°F.
- Crack the eggs on top of the skillet mixture. Sprinkle with cheddar cheese and place in the oven for 15-20 minutes, or until the eggs are cooked through to your liking.
- Top with fresh avocado and parsley. Enjoy!
Nutrition
Notes
- Dry-brine the night before — 30 minutes in the refrigerator is the minimum, but overnight transforms the crust. The salt draws moisture out then back in, seasoning the meat through and giving you a sharper sear.
- Sear on direct, finish on indirect — get the char over direct heat first, then move to indirect until 130–135°F. Grilling straight through at high heat overcooks the exterior before the center catches up.
- Know the two grain directions on tri-tip — this cut has two different muscle fiber directions. Find both and slice against each. Thin slices first, then cut down to bite-sized pieces for the skillet.
- Let the potatoes sit before you stir — give them 2 to 3 minutes undisturbed in the hot oil. Moving them too early steams them. Leaving them alone gives you the crispy edges.
- Add avocado at the table — slice it right before serving. Hot cast iron turns avocado mushy fast, and there’s no recovering from that.
- Check the eggs at 15 minutes — oven temps vary. Whites should be fully set with no jiggle. Pull early if you want the yolks runny.
- Serve directly from the cast iron — no plating required. The skillet stays hot through every scoop and looks good doing it.
- Add sliced avocado and a squeeze of fresh lime at the table. The fat and acid cut through the richness of the steak, eggs, and melted cheddar without competing with any of it. Salsa verde or your go-to hot sauce on the side gives everyone a way to dial up the heat.
- Warm flour tortillas make a natural pairing — use them to scoop, or build quick breakfast tacos right from the skillet. Thick toast works too if you want something to drag through the egg yolk.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a cast iron or nonstick skillet over medium heat — add a splash of water if it starts to stick. Avoid the microwave: it turns the eggs rubbery and the potatoes soft.
- The tri-tip is the most vulnerable thing to reheat here. It dries out fast. Warm everything just until it’s hot through, then pull it immediately.
- This skillet is built for the table, not the Tupperware. If you’re cooking for two, scale the eggs down and save the tri-tip and vegetable base to finish fresh the next morning.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What makes tri-tip a good cut for a breakfast skillet?
Tri-tip has enough marbling to stay juicy after a hard sear, and it slices thin enough to distribute evenly through a skillet. It’s also one of the more flavorful cuts you can grill at this price point, steakhouse texture without a tenderloin budget.
How do I know when the tri-tip is done on the grill?
Use a meat thermometer. Pull it at 130–135°F for medium rare. At that temp the center is still pink, the juices are locked in, and the meat won’t tighten up when you fold it into the hot skillet. At 145°F or above you’re working against yourself.
Can I use leftover grilled tri-tip for this recipe?
Yes, this is a great recipe for leftover tri-tip. Skip steps 1 through 5. Slice the cold tri-tip thin against the grain and add it when the potatoes and vegetables are done. Make sure it’s heated through before you crack the eggs on top.
Why are my potatoes coming out soggy instead of crispy?
Two culprits: too much moisture or too much movement. Dry the diced potatoes before they hit the oil. Let them sit in the hot pan without stirring for the first 2 to 3 minutes so a crust can form. If the pan is overcrowded they’ll steam instead of fry, cook in batches if needed.
Can I make this without a grill?
You can. Sear the tri-tip in a cast iron skillet over high heat, 4 to 5 minutes per side, then transfer to a 400°F oven until the internal temp hits 130–135°F. The crust won’t carry the same smoke and char, but the skillet build is identical.
What’s the best cheese for this skillet?
Sharp cheddar is the right call, it melts clean and has enough sharpness to stand up to the beef. Pepper jack works if you want more heat. Avoid anything too mild on its own, it’ll disappear into the eggs.
More like this: Steak & Beef Recipes · Summer Grilling Recipes · Kinder’s Recipes
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